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Home > DINING WITH CHEFS > Las Vegas Dining with Chefs > Woo Restaurant Part 2

Executive Chef Peter Woo

Woo Restaurant

    
    Pan-fried Shrimp Dumplings

Also delicious were the Peking Duck Profiteroles, which we haven't seen before on anyone else's menu. "The Peking Duck Profiterole is actually a residual effect of my first profiterole -- the pork belly profiterole," Peter said. "If you know old Chinese food, this is derived from 'cha siu bao,' which is pork in a steamed bun. The steamed bun takes so much flavor from the pork, and the pork is concentrated, whereas pork belly has a strong rich taste. We wanted to insert that flavor and add a tamarind glaze to it, which is a little bit different from the Peking. The profiterole acts as a good medium because it won't take away from the natural flavor of the marinade or the meatiness of the breast. The breast itself is very succulent, then we add the cucumbers to add a freshness. We don't have a space in the casino for this, but we use duck breasts -- that's probably what you're tasting. We don't use leg or thigh; we marinate it down, and then we cook the slices in with a hoisin sauce."

For our main courses, we first sampled an Atlantic Grilled Salmon, which was flavorful, yet simple and elegant. According to Peter, he achieves the simple yet flavorful taste with a secret Asian ingredient. "We use a little bit of sake to lighten it up," he said. "That with the capers provides for a very simple sauce that is pretty much derived from the salmon and the capers. Hopefully it comes out as clean as I hope it does."

   
     
    
Panko Crusted Truffle Cake

Next we tried General's Chicken, which was prepared completely differently than any General's Chicken we had sampled in the past. "I think a lot of people have their own take on General's Chicken," Tony told us, "especially on the East Coast, as they really fry a lot -- it's more tangy than sweet. But I think that maybe on the West Coast we prepare it a bit sweeter. We use a very light spice. Again, Peter uses a very high quality chicken breast instead of the traditional dark meat. Instead of using a lot of batter to cover the dark meat, we use a very light tempura in combination with our white meat." The result is pure perfection.

The last of the entrees we tried was sizzling beef with onion and pineapple, which was an unusual flavor combination. "My first requirement for the sizzling platter is it has to have a good perfuming quality," Peter said. "My second is the sizzle and pop factor, and my third is the quality of the ingredients. Sizzling platters are one of those traction getters. When we first created the sizzling beef I thought we'd go with the classic Shao Hing with ginger and onion flavors, but it doesn't make a huge impact. You could probably get there, but not with a beef tenderloin. We played with the sauce here and came up with one that I don't think you can find anywhere else. It got a peppery smell, and it has all the elements that I wanted in a sizzling platter. We were just playing around and went through a minimum of eight revisions until we came to this point."

   
     
      
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